Last year (ok maybe two years ago) I feel like the freakshake craze took over the world, and now that it has settled down a bit we want to add some new life to it. Julia and me found a vegan freakshake some time ago, and it had all the chocolate and oreo in it we desired. It also filled us up and I don’t think I had to eat any more that day… We did still eat more though, it was a vegan viking day and there was discounts on vegan food all through Copenhagen.. So you know, we had no choice
Actual freakshakes are milkshakes topped with cakes, whipped cream and other sweets. Think of it like a drink that meets a dessert, and are mashed together into one. Mostly made for instagram, because they look amazing! I totally understand why freakshakes were a craze and I miss them. The only downside of these shakes is that after you have photographed it, you are stuck eating the whole thing. Which is kind of an “I have to lie down because of all the food I just inhaled moment”. So let’s change that!
I found out that some people actually ate freakshakes for breakfast. The moment I read that I had to create a freakshake hybrid. A, maybe less over the top, breakfast version of a milkshake? Breakfast is my favourite time of the day, so why not!
Freakshake
for one big shake or 2 little ones
50 gram dark chocolate
20 gram chopped almonds
2/3 cup unsweetened almond milk
3 tbsp chia seeds
2 tsp almond butter
1 frozen bananas
1 cups frozen blueberries
2 tbsp of whipped coconut cream*
Optional: Top with blueberries (or an entire cake)
Start out by melting the chocolate in a bowl. Dip the rim of the glass into the melted chocolate and add the chopped almonds to the rim. Place in the freezer for half an hour. Mix the almond milk with the chia seeds and add to the fridge for half an hour. In a food processor (or high speed blender) mix the bananas and blueberries. If necessary add a little almond milk and keep scraping down the sides until a thick smoothie has formed. Add the chia pudding to the glass, then the almond butter. Top with the smoothie and coconut cream.
*The top layer in a can of cold coconut milk. Simply put a can of good quality full fat coconut milk in the fridge. Open and use a spoon to take out the solid part. Whip it up and you have whipped coconut cream.
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